Bacon garlic mashed potatoes - because everything's better with bacon, right? These mashed potatoes are an indulgent comfort food side dish, with plenty of crunchy bacon and flavorful garlic butter.
Mashed potatoes are a fantastic comfort food because they're hearty, filling, and reminiscent of family dinners and holidays.
These bacon mashed potatoes pair together two amazing flavors - bacon and garlic. Creamy mashed potatoes are filled with crunchy chopped bacon and garlic infused butter. And although they look fancy, they're incredibly easy to make.
What type of potatoes are best for mashing
Yukon gold potatoes are my favorite potato for mashing. Potatoes can range from starchy to waxy, and yukon gold potatoes fall right in the middle of that spectrum. They are a fantastic all-purpose potato because they can be roasted, mashed, or baked.
An example of a starchy potato would be the russet potato. Russet potatoes can work well for mashing, because they'll break down easily when mashed. But, they can also be overworked and become "gluey". They make an excellent baked potato.
Waxy potatoes, like fingerling or new potatoes, are best for potato salads and casseroles, where you'd want your potatoes to hold their shape after baking. I do not recommend using waxy potatoes for mashing.
For more information: Starchy, Waxy, and All-Purpose: Potato Types, Explained
Mashed potatoes with heavy cream
For a richer, creamier texture, substitute the milk in this recipe with heavy cream instead. My recipe for Creamy Mashed Potatoes also uses heavy cream, which is my go-to recipe for a classic mashed potato.
Using a potato masher
I like to use a handheld wire masher for mashing potatoes, because it gives you maximum control over your potato consistency and it's more difficult to overmix your potatoes.
As you mash your potatoes, they release starch. Too much mashing and stirring can cause that gluey texture, so try to handled your potatoes as little as possible.
If you'd like to use an electric mixer instead, use a low speed and keep an eye on your potato texture.
Bacon Garlic Mashed Potatoes
- 2 pounds yukon gold potatoes
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ cup milk
- 4 slices bacon cooked and chopped
- salt and pepper to taste
- Peel and quarter potatoes. Place in a large pot and cover with water and a dash of salt. Over medium-high heat, bring to a boil. Reduce to medium heat and simmer for 15-20 minutes or until potatoes fall apart when pierced with a fork. Drain into a colander.
- Return empty pan to stove and over medium heat, add butter. Once melted, add garlic and saute for 1-2 minutes, or until garlic begins to brown. Remove from heat. Add milk to pan and allow to warm for a moment before adding potatoes.
- Add potatoes to pan. Using a potato masher or an electric mixer, slowly blend potatoes and butter mixture together until incorporated and no lumps remain. Add more milk as needed to reach desired consistency.
- Stir in chopped bacon and add salt and pepper to taste.
- Yukon gold potatoes are an excellent potato for mashing. Russet potatoes will also work, but can easily be overworked and become gluey. If using russet potatoes, try not to mash and stir them too much, to avoid a gummy texture.
- For a richer, creamier texture, substitute milk with heavy cream instead.